Ideal for breakfast, as a mid-afternoon snack as well as at the end of a meal, we made these healthy mouth-watering spelt flakes baskets filled with some Nutella and a smooth and velvety Ricotta Cream then topped with some berries.
6 Baskets, Preparation 15 mins, Cooking 20-25 mins
- 120 g Spelt Flakes
- 100 g Apple Puree or 1 ripe Banana
- Galbani Cow’s Ricotta, 250 g
- 150 g icing sugar
- Nutella, 100 g
- Honey, 1 tbsp
- A pinch of cinnamon
- Mixed berries, to taste
Mash a banana or place the apple puree in a bowl, add the spelt flakes and mix.
Add 1 tablespoon of honey or any other sugar substitute, a pinch of cinnamon powder and mix again.
Grease the edges of each muffin tin with a drop of seed oil and form the baskets by pressing them lightly into the centre and adhering them to the edges.
Bake for about 15-20 minutes at 160 C / 325 F / Gas 3.
Allow them to cool before removing them from the moulds.
Place the cow’s milk ricotta in a large bowl together with the icing sugar, mix well then whip with the whisk of an electric mixer until smooth.
If you have leftover you can also use it to fill other cakes or biscuits.
Fill the spelt baskets with the ricotta cream and Nutella and place a few berries on top of each.